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unfrosted molly cake
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Molly Cake Recipe

5 from 13 votes
prep 10 minutes
cook 20 minutes
total 30 minutes
Serves 2 8" sponges
This molly cake is a super fluffy and spongy cake made with whipped egg whites and enriched with egg yolks and whipped cream.
Author: Bernice Baran
Servings 2 8" sponges

Equipment

Ingredients

  • 4 large eggs, room temperature, separated
  • 300 grams granulated sugar
  • 1 tsp vanilla extract
  • 180 grams all-purpose flour , spooned and leveled
  • 2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 240 mL heavy whipping cream, cold

Method

  1. Preheat the oven to 350F (177C) convection and lightly grease and line the bottom of two 8 inch (20 cm) round pans with baking spray and parchment paper.
  2. In a large bowl or the bowl of a stand mixer, use a whisk attachment to beat together the egg whites and the granulated sugar. Beat for a few minutes at full speed, just until the meringue is fluffy and holds stiff peaks.
    4 large eggs room temperature, separated, 300 grams granulated sugar
  3. Add the egg yolks and vanilla extract and beat at medium speed, just until they’re combined, a few seconds.
    4 large eggs room temperature, separated, 1 tsp vanilla extract
  4. Sift the flour, baking powder and salt over the batter and turn the mixer up to medium speed, just until it’s combined.
    180 grams all-purpose flour spooned and leveled, 2 tsp baking powder, 1/4 tsp fine sea salt
  5. In another bowl, use an electric mixer with the whisk attachment to whip the cream just until it holds stiff peaks.
    240 mL heavy whipping cream cold
  6. Fold the whipped cream into the batter just until it's fully combined and smooth.
  7. Use a rubber spatula to scrape the edge of the bowl and distribute the batter evenly between the prepared pans, about 15-16 ounces each. Bake for about 25 minutes. The tops should be golden brown and spring back when you gently press on the center. 
  8. Remove the cakes from the oven and run a knife around the edge of the cake to release it from the pan. Allow it to cool for 15 minutes in the pan and then remove the cakes and place them onto a cooling rack or a tea towel. 
  9. Allow the cake to cool completely and if desired, use a large serrated knife to slice each layer in half or use as desired.

Nutrition

Calories: 1474kcalCarbohydrates: 226gProtein: 26gFat: 54gSaturated Fat: 31gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.04gCholesterol: 506mgSodium: 892mgPotassium: 358mgFiber: 3gSugar: 154gVitamin A: 2291IUVitamin C: 1mgCalcium: 386mgIron: 7mg
Course: Cakes
Cuisine: French
Keyword: 8 inch cake, french cakes, molly cake, sponge cake,, vanilla sponge cake